The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up my own… but my fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..
Its difficult to communicate to readers how yummy something is. Sometimes I just shut down from lack of descriptive words (and I hope that my telling you this will inspire you to try it). Here, I simply baked par-cooked broccoli in seasoned double cream and the result was… well, incredible. I have no other words… this cream-baked broccoli will hopefully blow your hair back as much as it did mine. Be sure to also check out all the Side Dishes on M&L..
I enhanced an easy homemade mayonnaise recipe by simply stirring in roasted garlic, and the flavour is incredible!
Enjoy with things like my Keto Crumbed Mushrooms or Keto Onion Rings. The macros are calculated on a serving being one very generously-heaped tablespoon, approx 30g / 1oz, so this batch will make about 7 such servings. Store covered in the fridge for no longer than 4 days.
Dreamy, chocolate mug cakes that take just a few minutes to throw together. It took several trials to achieve this great texture, and they are best eaten warm with a dollop of extra cream. The recipe makes two, so you can tuck into them with your loved one as a dessert or a sweet breakfast.
Double cream is amazing, but when it’s baked in the oven – well, it will change your life! I know that’s a very ambitious statement to make, but you need to trust me on this one (and I think it’s the reason that my Keto Celeriac Dauphinoise is still the most popular recipe on M&L). The flavour of baked cream completely changes into a deep, rich full-flavoured smack of heaven! Here, I chose to do courgettes baked in cream and I was not disappointed. Be sure to finish the dish with plenty of seasoning (I love using smoked sea salt flakes).
While liver PATE is lovely, liver PARFAIT is different and something truly special. A pate is simply blitzed cooked ingredients, but a parfait includes butter and eggs in a raw, tempered mixture which is blitzed and passed through a fine mesh sieve to achieve a smooth and creamy (dreamy) mixture before baking at a low temperature, Baine-Marie-style. Believe me, it’s well worth the extra love and effort! This recipe fills 4 ramekins, and I calculated the macros that each ramekin can be shared and enjoyed between two people. If you aren’t hosting a dinner-party-for-eight, simply freeze the remaining ramekins like I did. I spread this creamy parfait on my Keto Chia Seed Crackers* (as pictured).
These fantastically crispy, mixed seed crackers can be used to scoop up your favourite dip or salsa. Follow the recipe below to yield 10 even-sized slices, because at only 2.4g carbs per serving (one serving = 2 large crackers), you can now do so completely guilt-free! Don’t omit the salt (as I did in my first trial) because its a necessary addition. Be sure to also cook both sides to achieve maximum crunch and colour. A batch of these lasted several days in a sealed Tupperware and I happily spread my Keto Chicken Liver Parfait on them. Be sure to sign up to the monthly e-newsletter to ensure you never miss a recipe. Enjoy!
There is debate over whether its sarnies or sarmies. I don’t know about you, but I grew up in South Africa – and we called it sarmies-with-an-m. Any which way you say it, this is just a quick idea to showcase the M&L Keto Seed Loaf where I made mini chicken mayo sandwiches for a quick meal. I simply tossed cooked chicken pieces in my Homemade Mayonnaise and enjoyed it with deliciously sweet tomato slices and avocado. Clean eating all the way! (Top tip: if any seeds fall off the crust of the loaf, scatter them over your sandwich for extra crunch and texture.) The macros include the whole lot (two slices, as pictured): not too bad for a lovely lunch using all of your efforts.
If you are doing an egg-fast, or need some inspiration to jazz up eggs, may I remind you about the very simple, classic dish of cream-baked eggs, also known as oeufs en cocotte. My recipe below is uncomplicated and packed with flavour (it’s my current addiction when I don’t feel like cooking or if Funnyman is travelling!) Ramekins are essential for this specific recipe, but if you choose to use a wider, shallower dish, you may need to shave some time off the cooking. Its 30 minutes in the oven for the whites to set and for the double cream to bake to a heavenly flavour, but it’s well worth waiting for. I seasoned the cream with smoked salt flakes and garnished the finished dish with some some chives (to make it cute).
Nostalgia is a strange thing and it was only my time spent at the Fat Duck that really made me appreciate the link between nostalgia and food. Although I live in UK now, I am from Cape Town and grew up in Johannesburg. Winters were bitterly cold in Joeys, and there was no such thing as central heating to help you through those months. Soups were standard and my favourite one was a creamy tomato soup my mother made (from a packet!). I attempted a homemade one the other day and was delighted that it was just how I remember (even better that I knew exactly what went into it). Its a hefty 9.8g carbs per cup, but worth it since its so filling and moreish. I used the gluten-free Knorr chicken stock pots, but you can use your own homemade chicken broth for an even cleaner soup.
Need a pretty-looking appetiser in a hurry? These little domes are simply made using seasoned cream cheese wrapped in smoked salmon. To achieve the cute ‘dome’ shape, I shaped them using clingfilm-lined mini pudding (dariole) moulds, then tipped them out upside down before serving, making them an ideal ‘make-ahead’ appetiser. Try these with slices of toasted Quick Chia Keto Bread* for a lovely, fresh appetiser for four people.
Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx
Deliciously zingy and packed with flavour, this is a very simple recipe that requires minimum effort and minimal cleaning up. I fried chicken thighs skin-side down to render and crisp the skin, then cooked them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking stock and juices to a thick, full-flavoured glaze which I simply brushed over before serving. Be sure to serve it along some lovely high-fibre vegetables – see the SIDE DISHES on this site for some inspiration…
I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (mine was 18 x 9cm / 7-in x 3.5-in) and I feel like I have a real winner with this one! I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour!
I have always loved the combination of lemon and poppy seed so I am thrilled to share this keto cupcake recipe with you. The recipe took a few trials to get here (don’t even ask how many zested lemons are sitting in my fridge right now(!) but the truth is, the end-result recipe below is dead-easy. These lovely, sweet, lemony cupcakes have a beautiful texture and a delicious flavour. Bonus: they come in at only 3.4g carbs per cupcake (and that includes the cream cheese frosting!)